Have you been keeping up with the price of Arborio rice these days? I swear, it’s getting more and more expensive to make a nice risotto unless Earth Fare has those special starch-releasing grains in the bulk bin, which half the time they do not. If you’ve checked out my recipe page, with you 3 different recipes for it, you know I love risotto. So in these trying times, I turn to other grain-like items in the pantry and what do I come across but a jar of buckwheat groats?

The only reason we even have buckwheat groats is because of this eponymous band that Patrick likes. But the food, not the band, has a great nutritional profile in addition to being a less expensive option for those of us that love the fancy feeling of eating risotto without the high price. That kind of fiber keeps you FULL and regulates your blood sugar, keeping you from crashing down later, making this a great dish to take for lunch at work. The fact that it tastes better the next day works exceptionally well here.

Buckwheat Groatsotto

Ingredients

  • 1 tablespoon olive oil
  • 1/2 an onion, finely diced
  • a sprinkle of dried thyme
  • 1 cup of buckwheat groats
  • 1/2 to 1 cup dry white wine (I used pinot grigio)
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • a handful of shaved Parmesan cheese
  • lemon juice for serving
  • salt and pepper to taste

Directions

  1. Pour the vegetable stock in a separate pan and keep over medium-low heat.
  2. Heat the olive oil in a pot on medium high. Once it’s heated through, add the onions and stir to coat with oil. Saute for two minutes, and add the groats. Saute for an additional minute or two so the groats toast a bit.
  3. Add the thyme and the white wine and stir to mix. Let the wine soak into the groats, stirring occasionally to prevent sticking to the bottom.
  4. Start adding the heated stock one cup at a time, stirring frequently to prevent sticking. The stock should be absorbing into the groats.
  5. Once you get to the last cup of stock, add the frozen peas and the last cup. Turn off the heat on the pot the stock was in.
  6. Use your stirring spoon to drag along the bottom of the pot. If the groats don’t immediately fill in where you dragged the spoon through, they are done. Add the Parmesan cheese and stir will.
  7. Season with salt and pepper to taste and serve with additional Parmesan if desired.